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Seafood salad

Seafood salad

Cooking Time

Preparation Time : 40

Cook Time : 30

Total Time : 70

Ingredients

Serves

  • 3 cups mixed fresh herb leaves (mint, basil, parsley)

  • 1 lime, rind finely grated

  • 1 garlic clove, crushed

  • 1kg baby squid hoods, cleaned, scored, cut into 4cm pieces, tentacles reserved

  • 1 tablespoon extra virgin olive oil

  • 1 celery heart, thinly sliced, leaves reserved

  • 1 small red onion, thinly sliced

  • 500g mixed baby tomatoes, halved if large

  • 4 radishes, thinly sliced, plus extra, halved

  • 1.5kg cooked prawns, peeled, deveined, tails intact

Directions

  • 01

    Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper.

  • 02

    For the dressing, place the tomato, cut-side down, on prepared tray. Drizzle with 2 tsp oil. Season. Roast for 25 minutes or until tender. Transfer to a sieve set over a bowl. Use the back of a spoon to push through the sieve to extract juice. Discard solids. Combine the lime juice, vinegar, sugar, 1/3 cup tomato puree and remaining oil in a bowl. Season well. Reserve 1/4 cup of the dressing.

  • 03

    Finely chop 2 /3 cup of the fresh herbs. Combine the chopped herbs, rind, garlic and reserved dressing in a bowl. Combine the squid and oil in a separate bowl. Season.

  • 04

    Preheat a barbecue or chargrill on medium-high. Cook the squid, turning, for 2 minutes or until just cooked through. Add to the herb mixture. Toss to coat.

  • 05

    Combine the celery, celery leaves, onion, tomato, radishes, prawns, squid mixture, remaining herbs and half the dressing in a bowl. Toss to combine. Transfer to a plate. Serve with remaining dressing on the side.

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